What's Your Favorite Shore Lunch Recipe?

IMO, it's hard to top some fresh caught wild Alaskan coho pan fried over an open fire in a little butter/oil, some garlic and served w/lemon wedges  :T:  

After all my years of fishin, I've yet to taste walleye or crappies. I hear they are some of the best eating fish available in the midwest.

Theres plenty of boxed shorelunch seasonings out there  on the market.  In the BWCA, we used various boxed mixes.  We also soaked the fillets in eggs, then flour salt and pepper.  

Our camp cook (my father) complained about the huge mess with the egg and flour.  So he declared to try something different.  We enthusiastically agreed.  ( IT's well known that what the camp cook says, goes.  Unless you want to take over the duties).  

Now, we (our camp cook)  frys them up in butter alone.  When done, a pinch of salt and pepper to taste.  We absolutely love our walleye fillets this way.  
The other way, all you really tasted was the salt and seasonings.

A friend of mine really likes 'Shorelunch'  Cajun flavor.  It isn't too bad.

I never had quail, but I really enjoy ruffed grouse.  I haven't been grouse hunting in years.  Too busy fishing I guess.

I use the Cajun Shore Lunch on pork chops, fish, cubed steaks, and on pork cubed steak (from Cub Food).  On the cubed steaks after they're cooked I top them with a fried egg or gravy.